Andhra’s Tirumala temple to use e-nose, e-tongue for prasadam quality checks

Backed by a Rs 25 crore investment and developed in partnership with FSSAI, the upcoming laboratory will deploy advanced aroma and taste detection systems to ensure strict safety and quality standards for Tirumala laddu and other prasadam offerings.

The temple town of Tirumala in Andhra Pradesh is set to witness a significant upgrade in food safety infrastructure, with the state government announcing the launch of a state-of-the-art food testing laboratory. The facility is aimed at ensuring that prasadam, including the renowned Tirumala laddu, adheres to stringent quality and safety norms.

The laboratory is being established in Tirumala, located in Tirupati district, and is expected to become operational next month. The project follows an agreement signed in October 2024 between the Andhra Pradesh government and the Food Safety and Standards Authority of India (FSSAI). An allocation of around Rs 25 crore has been approved for setting up the facility.

State Health Minister Y Satya Kumar Yadav recently reviewed the progress and indicated that nearly 90 per cent of the work has been completed. The lab is housed in a renovated old flour mill building, offering approximately 12,000 square feet of space. A team of around 40 personnel, including members from the Tirumala Tirupati Devasthanams (TTD) health wing and the state health department, will manage operations.

Advanced technology for precision testing

A key highlight of the laboratory will be the deployment of electronic nose and electronic tongue systems, reportedly imported from France at a cost of Rs 3.5 crore. The electronic nose is designed to detect minute variations in aroma, while the electronic tongue analyses subtle changes in taste, purity and texture that may not be easily perceptible to humans.

Officials said these devices will play a crucial role in examining ghee, a primary ingredient in the Tirumala laddu, by identifying even the slightest deviations in smell, flavour or composition.

In addition to these systems, the lab will be equipped with microbiology testing units, freshness sensors, and instruments to detect metal contamination and pesticide residues. More than 60 raw materials, including ghee, dry fruits, sugar, rice and spices, will be tested at the facility.

Strengthening oversight after ghee allegations

The decision to enhance testing capabilities comes in the wake of allegations regarding adulterated ghee supplies to TTD between 2019 and 2024. A Special Investigation Team had reported that large quantities of ghee supplied during that period were allegedly adulterated.

With the new laboratory, authorities aim to introduce faster, technology-driven testing mechanisms to prevent quality lapses and safeguard devotees’ trust.